Ingredients

Celeriac
  • 1 whole celeriac skin on and washed 300gr plain flour
  • 300gr table salt
  • Water to bind the dough
Pecan
  • 100gr pecan nuts
  • Pinch of table salt to taste
  • Pinch of seaweed powder to taste
  • 1 tablespoon cold press rapeseed oil
Caramelised Apple Puree
  • 1 Braeburn apple
  • 1 granny smith apple
  • 1 bramley apple
  • 100g sugar
  • Maldon salt to taste
  • Pinch of malic acid
  • 30-50ml of cold press rapeseed oil to emulsify
Compressed Granny Smith Apple
  • 1 granny smith apple diced & compressed under vacuum with a squeeze of lemon juice, you could also not compress and just dress in the juice.
Brown Butter Solids
  • 150gr butter, unsalted
  • 50gr milk powder
  • Pinch of Maldon salt
Truffle
  • 1 fresh truffle or sliced chestnut mushrooms
Marigold Flowers and Leaves
  • Fresh selection of leaves and flower, an alternative would be lovage or even parsley.
Tunworth
  • Fresh Tunworth Cheese but freeze a little to grate on the dish, you can use any cheese that you can grate from frozen to go with this dish.
To Season
  • Moscatel Vinegar
  • Cold Press Rapeseed Oil Maldon Sea Salt

Method

Pretty much all the preparation for this dish can be pre – made, so all you have to do is assemble. To assemble the dish first heat a piece of Celeriac cut in a rectangle size about 5ml thick and 30ml wide with a depth of 20ml. Heat this in a non-stick pan gently with a little cold press rapeseed oil. Remove from the heat grate or sprinkle on the butter solids, and a splash of vinegar. Place in the centre of the plate. Allow to cool slightly then grate on lots of Tunworth cheese from frozen. Proceed by grating lots of truffle on top. Dress the celeriac with several dots of apple puree. Then add pieces of compressed apple and broken pieces of pecan. Cover with slices of cold salt baked celeriac that have been dressed in vinegar. Finally dress the dish with marigold leaves, flowers and some slices of truffle. Serve immediately and best matched with a nice glass of champagne or sauvignon blanc.

  • For the celeriac wash them, make the dough by adding the salt and flour together, bind with water, cover the celeriac and bake at 180c for 1.5 hours. Allow to rest for 1 day in the salt bake then remove. Can keep chilled.
  • The pecan is simply baked in the oven at 180c for 6 – 10 min. Then coat them with a little rapeseed oil, salt and seaweed powder. Reserve at room temperature.
  • The caramelised apple puree, is all the apples peeled and flesh removed and cut small and slowly caramelised in a pan, add the sugar and reduce until brown and dry. Transfer to a food blender and emulsify with the oil, add salt and malic acid to taste. Reserve in the fridge in a squeezy bottle.
  • To compress the apples, peel and dice them and coat with lemon juice. Put in a vac pack bag and compress under vacuum, or if you don’t have a vac pack, then just reserve in the lemon in the fridge.
  • Place the butter in a pan and bring to a boil, then add the salt and milk powder. Allow to caramelise but be careful as the solids will continue to cook once removed. Strain in a fine sieve, then freeze the solids and reserve the clarified burnt butter. You can keep the solids in the freezer and use directly from frozen.
  • Autumn and yearly winter truffles are always great with a slight heat and grated, these particular truffles are supplied by Wiltshire Truffles, who select the best truffles at that particular part of the year.
  • Marigold leaves and flowers really work well in this dish as they have hints of apple which work a treat but lovage or even flat leaf parsley work also compliment the flavours.
  • The choice of tunworth is obvious as it works great with the truffle apple and celeriac. Its best to freeze it and grate it on the dish from frozen, this is a great way to use up some old cheeses and could work with several cheeses, for instance: stilton or even goats’ cheese.
  • We always season with Maldon, a vinegar of choice, and for this dish its Moscatel, and then a little cold press rapeseed oil to dress the dish

Ingredients

Celeriac
  • 1 whole celeriac skin on and washed 300gr plain flour
  • 300gr table salt
  • Water to bind the dough
Pecan
  • 100gr pecan nuts
  • Pinch of table salt to taste
  • Pinch of seaweed powder to taste
  • 1 tablespoon cold press rapeseed oil
Caramelised Apple Puree
  • 1 Braeburn apple
  • 1 granny smith apple
  • 1 bramley apple
  • 100g sugar
  • Maldon salt to taste
  • Pinch of malic acid
  • 30-50ml of cold press rapeseed oil to emulsify
Compressed Granny Smith Apple
  • 1 granny smith apple diced & compressed under vacuum with a squeeze of lemon juice, you could also not compress and just dress in the juice.
Brown Butter Solids
  • 150gr butter, unsalted
  • 50gr milk powder
  • Pinch of Maldon salt
Truffle
  • 1 fresh truffle or sliced chestnut mushrooms
Marigold Flowers and Leaves
  • Fresh selection of leaves and flower, an alternative would be lovage or even parsley.
Tunworth
  • Fresh Tunworth Cheese but freeze a little to grate on the dish, you can use any cheese that you can grate from frozen to go with this dish.
To Season
  • Moscatel Vinegar
  • Cold Press Rapeseed Oil Maldon Sea Salt

Method

Pretty much all the preparation for this dish can be pre – made, so all you have to do is assemble. To assemble the dish first heat a piece of Celeriac cut in a rectangle size about 5ml thick and 30ml wide with a depth of 20ml. Heat this in a non-stick pan gently with a little cold press rapeseed oil. Remove from the heat grate or sprinkle on the butter solids, and a splash of vinegar. Place in the centre of the plate. Allow to cool slightly then grate on lots of Tunworth cheese from frozen. Proceed by grating lots of truffle on top. Dress the celeriac with several dots of apple puree. Then add pieces of compressed apple and broken pieces of pecan. Cover with slices of cold salt baked celeriac that have been dressed in vinegar. Finally dress the dish with marigold leaves, flowers and some slices of truffle. Serve immediately and best matched with a nice glass of champagne or sauvignon blanc.

  • For the celeriac wash them, make the dough by adding the salt and flour together, bind with water, cover the celeriac and bake at 180c for 1.5 hours. Allow to rest for 1 day in the salt bake then remove. Can keep chilled.
  • The pecan is simply baked in the oven at 180c for 6 – 10 min. Then coat them with a little rapeseed oil, salt and seaweed powder. Reserve at room temperature.
  • The caramelised apple puree, is all the apples peeled and flesh removed and cut small and slowly caramelised in a pan, add the sugar and reduce until brown and dry. Transfer to a food blender and emulsify with the oil, add salt and malic acid to taste. Reserve in the fridge in a squeezy bottle.
  • To compress the apples, peel and dice them and coat with lemon juice. Put in a vac pack bag and compress under vacuum, or if you don’t have a vac pack, then just reserve in the lemon in the fridge.
  • Place the butter in a pan and bring to a boil, then add the salt and milk powder. Allow to caramelise but be careful as the solids will continue to cook once removed. Strain in a fine sieve, then freeze the solids and reserve the clarified burnt butter. You can keep the solids in the freezer and use directly from frozen.
  • Autumn and yearly winter truffles are always great with a slight heat and grated, these particular truffles are supplied by Wiltshire Truffles, who select the best truffles at that particular part of the year.
  • Marigold leaves and flowers really work well in this dish as they have hints of apple which work a treat but lovage or even flat leaf parsley work also compliment the flavours.
  • The choice of tunworth is obvious as it works great with the truffle apple and celeriac. Its best to freeze it and grate it on the dish from frozen, this is a great way to use up some old cheeses and could work with several cheeses, for instance: stilton or even goats’ cheese.
  • We always season with Maldon, a vinegar of choice, and for this dish its Moscatel, and then a little cold press rapeseed oil to dress the dish